By the way, you're right about the yeast, but I really recommend using an ale yeast (preferrably a starter) for the simple reason that (again, especially for competitions) you want some of the base beer characteristic to come through. Especially with ales, you want some of the yeast profile to come through. Fruity, estery, phenolic, etc. You could go with a wine or champagne yeast, but you're going to miss out on some of the components that the ale yeasts impart.
You could also make a braggot a completely different way - make a beer, make a mead (melomel, metheglin, etc) and blend them to the proportion that suits your taste. Clearly, then, you've got two yeasts going on
But you are getting the esters/phenols (if applicable) from the ale yeast and the clean honey flavor granted by the wine yeast. I've only made one braggot so far (have a few in the planning stages) and I made it by brewing a beer with several pounds of honey. Never again - I've tasted a handful of braggots made via blending, and I believe this to really lend to superior braggots. It takes a little more effort but is IMO well worth it.